This really is the best spatchcock chicken recipe, and it's my favorite way to prepare a succulent roast chicken. Loaded with garlic and herbs, this flavorful dish is perfect for entertaining and is sure to impress your guests!
Place the chicken on a work surface, breast side down.
1 4-pound chicken
Use a pair of kitchen shears to cut along the right side of the backbone, from tail to neck.
Cut the same way along the left side and remove the backbone.
Turn the chicken breast side up.
Press firmly downwards until chicken is flat and you hear it crack.
Cut off the wing tips of the chicken.
Garlic and Herb Spatchcock Chicken:
Preheat oven at 240°C/450°F.
Line a sheet pan with baking paper and place chicken in the middle.
Use a sharp knife to thinly slice the baby potatoes halfway through. The potatoes should have slits, but the bottom part should be intact. Add the potatoes to the pan.
7 baby potatoes
Chop off the top ½ inch of the garlic heads. Add them to the pan.
5 whole heads of garlic
Peel onion then cut in quarters. Add to the pan.
1 onion
Drizzle ingredients on the pan with olive oil, and sprinkle with ground oregano, thyme, and rosemary.
1 tablespoon ground thyme, 1 teaspoon ground rosemary, ⅓ cup extra virgin olive oil, 1 teaspoon ground oregano
Reduce oven temperature to 200°C/400°F.Roast for 45 minutes or until golden brown.
Carefully remove tray from the oven. Cover chicken, veggies, and potatoes with foil.
Roast for another 30 minutes.
Let the chicken rest for 10-15 minutes before carving.
Video
Notes
Storage: Store spatchcock chicken in an airtight container in the refrigerator for 3 days, or freeze meat for 3 months.